Prosciutto, Brie & Apricot Flatbread

My latest flatbread creation, using ingredients I had on hand. And it may be my new favorite dinner for one!

Prosciutto, Brie & Apricot Flatbread

1 flatbread

2 oz cubed Brie

1-2 t fresh thyme

2 slices prosciutto, rolled and sliced into ribbons

6-8 chopped dried apricots, cut into 3-4 pieces

Garlic Aioli (see below)

Crunchy onions, crumbled

Fresh Italian parsley, for garnish

Heat oven to 400 degrees. Brush flatbread on both sides with olive oil and place into a skillet then into the oven for 10 minutes. Remove and top with a light spread of the garlic aioli, followed by the apricots, brie, thyme and prosciutto. Return to the oven for 6-8 minutes. Remove and add the crunchy onions and parsley. Serve and enjoy!

Garlic Aioli

1 garlic clove

3 T mayonnaise

1/4 t lemon juice

salt and pepper to taste

Using a micro plane, grate the garlic clove over the mayonnaise, stir in lemon juice, salt and pepper. This is delicious on any number of sandwiches and burgers as well as a base for the flatbread recipe above and is even better made a day or two ahead!